Braised Red Cabbage With Goat Cheese Recipe
Ingredients 1 10 oz bag shredded red cabbage about 1 3 a modest sized cabbage 1 tablespoon butter 2 tablespoons sugar 2 tablespoons good aged balsamic 1 tablespoon water 4 ounces soft goat cheese aka chèvre. Directions add the vinegar water butter and sugar to a dutch oven.
Braised Red Cabbage With Goat Cheese And Honey Braised Red Cabbage Cabbage Braised
Ingredients 10 ounces weight shredded red cabbage about 1 3 of a modest sized head 1 tablespoon butter 2 tablespoons sugar 2 tablespoons good aged balsamic 1 tablespoon water 4 ounces weight soft goat cheese aka chevre.
Braised red cabbage with goat cheese recipe. Stir in cabbage vinegar brown sugar salt and pepper and simmer covered stirring occasionally until tender about 1 1 4 hours. 2 lb red cabbage 1 2 of a big one 4 small organic apples diced 1 onion diced 1 tablespoon grapeseed or olive oil 1 2 cup red wine vinegar 1 2 cup orange juice 1 teaspoon salt 1 tablespoon fresh cracked black pepper 4 ounces of crumbled goat cheese. Add butter to bacon fat then increase heat to moderate and cook onions stirring until golden brown 12 to 15 minutes.
Add sliced onion and 2 tbs of balsamic vinegar and cook for 1 minute. Stir all together then cover and braise in the oven at 325 for 2 hours stir every half hour or so. Serve with a dollop of goat cheese.
Houston s serves their braised red cabbage with goat cheese. Heat all on the stove for about 5 minutes. When the sugar is dissolved add the chopped red cabbage.
Heat all on the stove for about 5 minutes. Stir every half hour or so. When the sugar is.
Add cabbage and stir well. Place into a serving dish and top with goat cheese. In a large frying pan heat olive oil and garlic on medium heat until lightly fragrant but not browned.
Dijon mustard 1 4 cup red wine vinegar 1 4 cup chopped walnuts 2 oz goat cheese crumbled salt pepper to taste. Ingredients 4 cups shredded red cabbage 4 slices prosciutto sliced and diced 1 4 onion diced small 1 garlic clove minced 3 4 cup chicken stock 1 tbsp. Stir all together then cover and braise in the oven at 325 for 2 hours.
Cook for 5 minutes or so until slightly wilted and softened but still bright coloured. If the liquid completely evaporates just add a little extra water.
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